Paneer Bhutuwa

Recipe by Tulsi Regmi
READY IN: 45mins




  • In a non-stick sauté pan, heat two tablespoons of oil.
  • Brown cheese cubes on all sides and reserve in a plate.
  • In a large pot of boiling water, blanch vegetables, including cauliflower, mushroom and red bell pepper for a brief time.
  • Remove immediately and place in ice bath.
  • In the same sauté pan, add remaining three tablespoons oil.
  • Add turmeric and dry red chilies and fry until the chilies turn dark, releasing an earthy flavor.
  • Add chopped onions and stir constantly until lightly browned.
  • Add garlic, ginger and curry powder and fry for a minute or so.
  • Transfer the browned cheese cubes and vegetables and stir-fry for five minutes over low heat.
  • Add tomatoes, cream, salt and pepper; mix well.
  • Allow cooking for another five to eight, adding a bit of water if necessary.
  • At last, add spinach to the cheese-vegetable mixture and gently fold in to wilt it down.
  • Garnish with chopped cilantro.
  • Adjust seasoning with salt and pepper.
  • Serve with steamed rice.